Thursday, February 16, 2012

Rustic Blueberry and Nectarine Tart

1 1/2 cups all-purpose flour, plus more for dusting
10 tablespoons( one stick +2 tablespoons) cold butter, cut into small pieces
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon kosher salt
1 1/2 tablespoon heavy cream
1 egg yolk
1 pint (2 cups) SVO blueberries
3 nectarines (about 1 pound), peeled, pitted, and cut into 1/2 inch chunks
3 tablespoons cornstarch

1. Pulse flour, butter, 3 tablespoons sugar, and salt in a food processor until mixture resembles coarse meal. In a small bowl, whisk together heavy cream and egg yolk, and then add to flour mixture and pulse just until clumps of dough form. Firmly press dough into a 6 inch disk, cover with plastic wrap, and chill until firm, about one hour.

2. Preheat oven to 375°. Working on a large sheet of floured parchment paper, roll out dough into a 12 inch circle; transfer Dow and parchment to a large baking sheet.

3. In a large bowl, toss together blueberries, nectarine, remaining 1/4 cup sugar, and cornstarch until well coated. Pile for mixture onto dough, leaving a 2 inch border around the edge

4. Fold outside dough about 1/2 inch over fruit to form an outside edge, being sure to seal any holes, and bake for 20 minutes. Reduce heat to 350°; continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes. Serve warm or at room temperature



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